From our friends at Shepherd’s Lamb.

1/4 c olive oil
1/4 c lime juice
1/4 to 1/2 c grated onion
2-3 cloves garlic, peeled and crushed
1 T dried Italian Seasonings, OR 1 t thyme, 1 t marjoram
1 T plain yogurt (optional)
salt & pepper to taste

This is enough for 1-2 lbs lamb kabob meat.

My notes: The first time we made this, I think we used more lime juice than it called for, and we let it marinade for two days. It was so amazingly tasty. I could have eaten only lamb kabobs forever. (We made them with squash and eggplant, because that’s what’s in season now.) SO GOOD.